Cheesy Soup

Cheese changes any dish which is why I love it so much.  Cheese makes food creamy, tasty, stringy & delicious.  I tend to add cheese to recipes to turn them into "love recipes" rather than "like recipes."

This Veggie Cheese Soup from the Taste of Home Comfort Food Diet is a perfect example.  You really won't recognize my soup from the original other than we both use vegetables but I know mine is good and I am sure theirs is equally as good.  For their recipe, check here.  For mine, keep reading.

Ingredients:

1 medium onion, chopped
1 celery rib, chopped
1 large potato, cut into 1/2-inch cubes
2-3/4 cups water
1 tablespoon cornstarch
1/4 cup cold water
2 cups organic vegetable broth
1 cup broccoli pieces
1 cup spinach
1 cup corn kernels
4 ounces Cheddar, cubed (Use any favorite cheese that melts.)
4 ounces Gouda, shredded or sliced thin

Method:

In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in vegetable broth until blended.

Reduce heat; add vegetables. Cook and stir until vegetables are tender. Stir in cheese until melted.
On a cold night, sit at the table and slowly enjoy this, especially the warmth you feel as it goes down.


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